This Air-Fryer Victoria Sponge Cake is a modern twist on the classic British favorite, perfect for a delightful afternoon treat or a special occasion. Using an air fryer to bake the sponge gives it a wonderfully fluffy texture with a golden crust. Fresh seasonal fruit, like blackberries, adds a delicious, fruity touch, but feel free to substitute with other fruits as desired. 

Prep Time: 15 minutes  

Cook Time: 30 minutes  

Servings: 8 - 10

Ingredients

- 200g unsalted butter, softened

- 200g golden caster sugar

- Zest of 1 lemon

- 1 tsp vanilla extract

- 3 eggs, beaten

- 200g self-raising flour

- ½ tsp baking powder

- Icing sugar, for dusting

For the Filling

- 300ml double cream

- 4 tbsp wildflower honey

- 200g blackberries (or any seasonal fruit)

Method

1. Preheat the Air-Fryer 

  If your air fryer has a preheat function, set it to 160°C (320°F). Prepare an 8-inch springform cake tin by buttering the base and sides and lining the base with baking parchment. 

2. Make the Cake Batter

  In a large bowl, combine the softened butter, golden caster sugar, lemon zest, vanilla extract, and a pinch of salt. Using an electric whisk, beat the mixture for 4-5 minutes until it becomes pale and fluffy. Gradually add the beaten eggs, a little at a time, whisking well after each addition. If the mixture appears curdled, mix in 1 tablespoon of the flour. Once all the eggs are incorporated, sift in the remaining flour and baking powder, and gently fold until combined.

3. Bake the Cake in the Air-Fryer

  Pour the batter into the prepared cake tin, smoothing the top with the back of a spoon or a palette knife. Place the tin in the air fryer basket and bake for 30-45 minutes, or until the cake is golden, risen, and a skewer inserted into the center comes out clean. Baking times may vary depending on the make and model of your air fryer, so check frequently.

4. Cool the Cake

  Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Once cool, slice the cake horizontally to create two sponge layers.

5. Prepare the Filling  

  In a bowl, whisk the double cream and honey until soft peaks form. Gently fold in most of the blackberries, leaving a few whole for decoration. Spread the cream mixture over one of the sponge layers, then place the other sponge layer on top. Dust with icing sugar before serving.

Serving Suggestion

Enjoy your Air-Fryer Victoria Sponge Cake on the day it’s made for the best flavor and texture, though it will keep in the refrigerator for up to two days. This cake is perfect for a light dessert or an elegant afternoon tea.

The air fryer not only simplifies the baking process but also gives the sponge a perfect, evenly baked texture. Enjoy this modern take on a classic favorite!